Friday, May 16

A Pineapple Chutney that June Cleaver Would be Proud Of

I've never been one for canning, jarring, or preserving. So when Pixie and Rosie announced their Putting Up Event, I thought, Yes! Now I have a reason to make homemade jam.

I immediately began jotting down essentials I would need, like gelatin and old-fashioned Ball glass jars. I had visions of myself in a 1950's full-skirted dress, spotless white linen half apron, and pearl necklace and heels. I was going to be sooo June Cleaver.

Then I double checked the event and saw that they would accept chutney as well, which doesn't need gelatin, special jars, heels, or pearls to make properly. So I made this simple savory chutney instead.

Chutneys are sweet and spicy condiments, which are remarkably versatile. Thanks to dear Deeba, I now know chutney derives from the East Indian word chatni, which is Hindi for "to crush." That's because chutneys are often made by crushing the ingredients together with a stone.

I like sweet and sour chutneys, which often get their sweetness from fruit and sugar and their sourness from vinegar. Ingredients are simply mixed together and simmered slowly until the sugar bubbles up and thickens, creating a jam-like sauce. They're generally cooled before being eaten and can last for at least a couple of weeks in the refrigerator.

Sweet pineapple and raisins balance the sour vinegar, hot chili, and fragrant spices of this aromatic and bold chutney. It's especially tasty with grilled shrimp but also pairs well with tofu and pork; or you could just enjoy it with some freshly baked Naan or warm pitas.

To make the marinade, whisk all ingredients in a bowl. Pour into either a large Ziploc bag or a plastic container. Add the shrimp, shaking well. Refrigerate for at least 30 minutes or up to 1 hour.

To make the chutney, mix all ingredients from apple cider vinegar through ground cinnamon in a small bowl and set aside. Heat canola oil in a medium pot over medium-high heat. Saute green onions and red peppers for 3 minutes, or until slightly softened. Add chili, pineapple, and raisins, cooking for an additional 2-3 minutes. Add the vinegar mixture to the pot; bring to a boil. Reduce heat to medium-low; simmer uncovered, until thick and reduced, about 35-45 minutes. Once cooked, stir in fresh cilantro, and season with salt, to taste. Allow to cool before serving. (This chutney will keep for up to 2 weeks if refrigerated in an airtight container.)

Remove the shrimp from the marinade; place 3 shrimp per skewer. Grill for 2 minutes, flipping once, or until the meat is opaque and the outside is lightly charred.

37 comments:

I always wondered what a chutney is and I only found out recently. This sounds easy to make and the ingredients are easy to find. I have to find out more about Indian food and how to use this but it sounds delicious. Where better to search: Deeba's blog, of course.

Mmmmmm...! I so wanted to participate in Pixie and Rosie's event, but alas... time has run out on me. Your chutney looks to die for!

(PS/ to answer your question, it all depends on the consistency of your risotto. The squash risotto was quite thick when chilled and adhered beautifully. But when I made cakes from beet risotto I found that I needed to add egg yolks and beaten egg whites to it and then pour it out like pancakes.)

that's sounds wonderful! ilove pineapple and chutneys, too. i love that you linked to the recipe for mint-coriander chutney too. i love indian food and that comes at a restaurant we go to but i couldn't find the same recipe. deeba's blog looks wonderful too!

That looks and sounds so good! I love to make my own jams & jellies, but the canning work can be quite time consuming. The last time I canned I was overly pregnant, sweating like a racehorse, and did not have fun! Maybe this summer I'll tackle it again, but in the meantime easy chutneys like this and freezer jams sound great to me!

That is a beautiful looking chutney--very vibrant colors, and I'm sure, equally vibrant flavors. I'm also glad that participating in "Putting Up" didn't require the pearl necklace, heels, etc--I would have had a tougher time pulling that one off, lol!

I always wondered why I love chutney more than jams and jellies, and now I know -- it's the whole frock and pearls thing. Never got the hang of it! But I'm going to add this great chutney to my recipe file.

Susan--Sounds delicious! Although maybe you should do the pearls, heels and sari when you prepare it.

Lately I've been finding shrimp at the market still in their shells, but with the back split and deveined. If you could find these, skewering and cooking them in their shells might boost the shrimp flavor. It would also make for messier eating, of course.

this looks beautiful and sounds delicious (and must be if june would approve!) My friend Megan and I gave artichokes another go this weekend, and had exciting results! We REALLY loved your tutorial and found it so helpful! We also did a little spin on your fennel and sausage gallette, with smoked gruyere and sweet potatoes in there. It was delish! We had fun with the recipes!

LOL at your 50s fantasy! Every now and again I always picture myself in perfect domestic goddess mode, but the truth is far less glamorous ;-) I have never made jam, but I grew up with chutneys. I love that sweet/sour tang so I'm sure this would be just up my alley!